Tired of thin bottomed pots and pans that turn the middle of my food into magma (lava because it's above ground?), while the edges are still raw. No more non-stick items that quickly start infusing my food with a peppering of black surface flakes after a few uses!
What's your go-to pot/pan? What do you wish you'd've purchased? Bonus points for suggestions that have OzB deals attached.
Gift budget is $250, own-use budget is $200, thanks!